Sesame Spaetzle Salad with Red Cabbage, Snow Peas and Sweet Bell Pepper
Make sesame spaetzle salad with red cabbage, snow peas, and bell pepper in a soy-ginger-honey dressing. A German East-West pasta salad that tastes even better chilled.
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Sesame Spaetzle Salad with Red Cabbage, Snow Peas and Sweet Bell Pepper
This Sesame Spaetzle Salad is a fresh, modern “German East-West” mashup: tender German spätzle gets tossed in a bold soy–ginger–honey dressing, then finished with crunchy barrel red cabbage, crisp snow peas, and sweet bell pepper. It works beautifully as a side dish for grilled meats or sausages, and it also holds its own as a light salad entrée—especially because it tastes fantastic as leftovers once it’s chilled.
Sesame Spaetzle Salad with Red Cabbage, Snow Peas and Sweet Bell Pepper
A German East-West dish that's great as a side or salad entree. Tasty as leftovers, too. Recipe by Jackie Newgent.
1/3cupvery thinly sliced yellow or red hothouse sweet bell pepper
1/3cupdrained thinly sliced German baby cornoptional
fresh chopped cilantrofor garnish
Instructions
Combine vinegar, scallions, soy sauce, honey, gingerroot and garlic-chili pepper sauce in a small bowl; whisk and set aside.
Cook spätzle in boiling water according to package directions, or until tender; drain well. Immediately toss spätzle with the sesame oil. Once coated, add the sauce mixture and toss again. Chill.
Just before serving, toss the cool or room temperature spätzle with sesame seeds. Then stir in cabbage, snow peas and bell pepper.
(Alternatively, measure the cabbage, snow peas and bell pepper into three separate bowls. Add 1/3 of the spaetzle into each bowl and toss.
Serve "small plate" style in three separate mounds. Garnish with cilantro, if desired.
